Gluten free pizza base or flatbread

    1 hour

    Make your own gluten free dough for pizza bases or flatbreads using this straightforward, family-friendly recipe that's ready in 1 hour.

    1 person made this

    Serves: 1 

    • 240ml very warm water
    • 1/2 teaspoon caster sugar
    • 2 teaspoons dried active baking yeast
    • 275g gluten-free flour
    • 80g rice flour
    • 1 tablespoon Italian herb seasoning
    • 1 teaspoon xanthan gum
    • 1 teaspoon gelatine powder
    • 1/2 teaspoon salt
    • 3 tablespoons apple cider vinegar
    • 3 tablespoons olive oil

    Prep:15min  ›  Cook:25min  ›  Extra time:20min  ›  Ready in:1hr 

    1. Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to foam, about 10 minutes.
    2. Preheat oven to 220 C / Gas 7. Line a baking tray with baking parchment.
    3. Combine gluten free flour, rice flour, Italian herb seasoning, xanthan gum, gelatine and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
    4. Transfer dough to the prepared baking tray. Lay another sheet of parchment on top; smooth out dough to fill the baking tray. Let dough rest, about 10 minutes.
    5. Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

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    Reviews in English (4)


    really good and easy  -  01 Dec 2017  (Review from Allrecipes US | Canada)


    Best GF crust hands down! Used Presidents Choice GF flour and it turned out amazing. Thanks for sharing.  -  30 Aug 2017  (Review from Allrecipes US | Canada)


    I made this using tom sawyer blend. I was very happy with the crust and I have tried many thin crust recipes over the past 25 years. Only suggestions are: maybe omit the xanthan if the blend you use already has it in there, and, I would love the weights used for the flours as blends are all different volume. Thanks for a great recipe!  -  05 Jul 2017  (Review from Allrecipes US | Canada)

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